Jenn De La Creme

• 7 cups water
• 8 cups sugar
• 6 cups high quality cocoa powder
• 1 TBS Himalayan pink salt

Bring water to a simmer over medium heat in a large saucepan

Meanwhile, whisk remaining dry ingredients together in a mixing bowl

Gradually add dry ingredients to the water as it simmers, whisking the mixture to combine completely before adding more

Remove from heat as soon as the mixture is thoroughly combined and the sugar is dissolved. Do not overheat.

Store in an airtight container for up to 2 weeks.

Recipe yield: 4 quarts